Crispy Ranch Chicken Tenders
Crispy Ranch Chicken Tenders are for you if you enjoy truly delicious chicken strips. These chicken tenders are sure to become your favorite simple fried chicken recipe since they are bursting with the taste of buttermilk and Ranch seasoning.
Crispy Ranch Chicken Tenders Ingredients
- two pounds of skinless, boneless chicken tenderloins
- Buttermilk, 2 cups
- All-purpose flour, 2 cups
- Buttermilk Ranch Dressing, 1 packet Mix of Seasoning
- 1 teaspoon black pepper, coarsely ground
- 1 teaspoon fried in canola or peanut oil with dry parsley
- While breading your chicken strips, heat oil in a dutch oven, iron skillet, or deep fryer to approximately 375 degrees Fahrenheit. Just keep in mind to watch it as it heats up. Keep the oil from getting too hot.
- Place all of the chicken tenders in a large bowl or an 8×8 baking dish and cover with buttermilk. Each chicken tender should be soaked in buttermilk on both sides to prevent sticking.
- Use a fork to combine the flour, pepper, Ranch seasoning, and parsley in a large, shallow bowl.
- Place one chicken strip in the flour mixture after removing it from the buttermilk. Cover the strip generously with the flour mixture and gently press it into the chicken tender. Repeat the process on the other side of the chicken tender until it is thoroughly coated in flour. To rest until all of the coated chicken tenders have been coated, place them on a wire rack with a baking sheet underneath.
- Use a candy thermometer or a small amount of flour to test the oil. Oil is ready if it sizzles. Place one chicken tender in the oil with tongs. Add two or three more strips if the oil sizzles strongly. Make certain to pass on the chicken a lot of space to cook. Turn the tenders over after 5 to 8 minutes on one side. Allow the chicken to fully brown.
- Chicken should be removed from the oil and drained on a wire rack with a baking sheet lined with paper towels underneath. If desired, sprinkle with salt and additional dried parsley. Warm, with sauces for dipping, serve.